Brown Rice and Black Eyed Beans ???? High Fiber and Protein One Pot Meal for Vegans (Super Easy)
Black-eyed peas, an Old World plant from Africa, are used in every continent.
➡️ The uses range from New Year's traditions to nutritional value, to making meals that just taste great.
Today we will pair it with brown rice, a whole grain with more nutrients and fiber than white rice, and several other ingredients for an easy, one-pot vegan meal.
No matter where you are in the world, in a suburb, a highrise, or on a farm, there’s something about the plinking sound of dry beans that makes you feel reconnected with nature.
➡️ In fact, this meal is completely natural and contains no processed food or preservatives.
The slow blending and stewing of cumin, garlic, paprika, onion, thyme, and other herbs will fill your house with an incredible aroma.
???? Do you have a favorite black-eyed bean or brown rice recipe? Let me know in the comments below!
▶️ RECIPE INGREDIENTS: (4 servings approx.)
1 Cup / 180g Black Eyed Beans (Soaked)
1 Cup / 200g MEDIUM GRAIN Brown Rice (Soaked)
2 cups / 275g Onion - chopped
2 Tablespoon Garlic - finely chopped
1 Teaspoon Dry Thyme
1 Teaspoon Ground Cumin
1 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper
3/4 cup / 175ml Strained Tomatoes/Passata
Salt to taste (I added total 1+3/4 teaspoon Pink Himalayan Salt)
1+1/2 Cup / 200g Carrots
4 cups / 900ml Vegetable Broth
2 cups / 475ml Water
Garnish:
Lemon juice to taste (I added 1+1/2 Tablespoon)
3/4 cup / 30g to 35g Parsley - finely chopped
Freshly Ground Black pepper to taste (I added 1/2 teaspoon)
Drizzle of olive oil (I added 1 tablespoon of Organic Cold-pressed Olive oil)
▶️ METHOD:
Soak the black eyed beans in water for at least 8 hours or overnight. Also, wash and soak the brown rice for 1 hour before cooking.
To heated pot add olive oil, onion, salt and fry until the onion starts to caramelize. Adding salt to onion will release it's moisture and help it cook faster so don’t skip it.
Reduce the heat to low or medium-low and add garlic and fry for another 1 minute or until fragrant. Now add thyme, ground cumin, paprika, cayenne pepper and mix. Add the strained tomatoes/Passata and mix well.
Add the soaked/strained/rinsed brown rice and beans, carrots, salt, vegetable broth, water and give it a good stir. Increase the heat and bring to a vigorous boil. Once it starts to boil, reduce the heat to medium-low and cook for 50 to 55 minutes or until the rice and beans are cooked to your liking. DO NOT over cook, we don't want mushy rice.
Uncover and increase the heat to medium-high and cook for another 1 to 2 minutes or to the desired consistency. Turn off the heat. Garnish with parsley, black pepper, lemon juice, olive oil. Mix well and taste for seasoning. Cover the lid and let it rest for about 5 minutes for the flavours to blend. Serve hot.
The stew thickens as it cools down. If the stew gets too thick, add boiling water to thin it out, DO NOT ADD COLD WATER.
▶️ IMPORTANT NOTES:
???? Soak the beans really well for 8 hours or overnight and soak the rice for 1 hour before cooking
???? If you are using long grain brown rice adjust the cooking time accordingly, because long grain brown rice cooks faster than the medium grain rice
???? Adding salt to onion will release it's moisture and help it cook faster so please don’t skip it
???? Turn the heat to medium-low to low before adding the garlic and spices, this will prevent it from burning
???? Cooking time depends on the type of pot being used, heat of the stove, freshness of the ingredients etc. so use your judgement and adjust the cooking time accordingly
???? If the stew gets too thick, add some boiling water to thin it out, DO NOT ADD COLD WATER.
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from both centuries-old classics, traditional recipes, and modern dishes from every continent and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
➡️ You'll hear every grain of seasoning fall, the crunch of every leaf of fresh veggies, and see every chop, stir, simmering pot, and more in HD and 4k quality.
My hope is that in addition to the health benefits our recipes will have on your body, you will also experience the therapeutic and almost meditational quality of preparing delicious vegan meals for yourself or for friends and family.
So, subscribe to my channel for my latest vegan recipes!
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Chipotle Bowl Cooked at Home w/ Brown Rice, Black Beans, and Corn Salsa Recipes
I will show you how to create a Chipotle Bowl with recipes so similar to Chipotle you will not taste any difference. Specifically for Brown Rice, Black Beans, and Corn Salsa. The recipe is so close, you will have a hard time tasting a difference.
Please see link below for video for the Chicken Recipe:
Recipe:
Cilantro Lime Brown Rice
2 cups long grain brown rice
4 cups of water
3/4 cup cilantro
1 lime squeezed
1/2 teaspoon kosher salt
Corn Salsa
(1) 10 oz bag of frozen corn
3/4 cup minced cilantro
1/2 cup diced red onion
2 tablespoons diced jalapenos
1/2 teaspoon kosher salt
1 lime
Black Beans
(1) 15 oz Can Black Beans
1 Tablespoon Lime Juice or 1 Lime
1 Teaspoon Salt
Black Beans with Cilantro-Lime Brown Rice and Pickled Onions
***RECIPE, MAKES 10-12 PORTIONS***
For the beans:
1 lb dried black beans
1 onion
1 bell pepper
2 jalapeño peppers
2-3 tablespoons ground cumin
2-3 tablespoons dried oregano
1 tablespoon garlic powder
2 tablespoons rice wine vinegar
2 tablespoons sugar
salt
pepper
olive oil
water
lime wedges for garnish
For the brown rice:
1 lb dried brown rice
5 cups water
1.5 teaspoons salt
juice of two limes
cilantro to taste
olive oil
For the pickled onions:
1 red onion
1/2 cup rice wine vinegar
2 tablespoons sugar
The night before you want to eat, put the beans in a large bowl and cover them with at least a few inches of water to soak.
Start the pickles by thinly slicing the red onion. Dissolve the sugar into the vinegar in a bowl that isn't made out of aluminum. Toss the onions in the pickling liquid. Cover and refrigerate. Stir them when you wake up in the morning.
The next day, start the beans by chopping up the onion and peppers and cooking them in olive oil in a big pot until they start to soften. Drain the beans and discard the soaking water. Add them to the pot along with enough fresh water to cover by an inch. Put in the oregano, cumin, pepper, garlic powder, vinegar and sugar. Don't put in the salt yet. Simmer the pot for two hours, or until the beans are soft, stirring occasionally. Put in additional water if the beans ever stop being submerged.
As soon as you've got the beans simmering, start the rice by toasting the grains in a little olive oil in a hot pot for a minute or until the rice smells nutty. Add the water and salt. Bring to a boil, then cover and reduce to a simmer. Cook for about an hour, or until the water is absorbed. Juice in the limes, add as much chopped cilantro as you want, and stir it in. Leave the rice to rest on a warm setting for an hour or until the beans are ready.
When the beans are soft, add salt to taste, and maybe some more vinegar or sugar. Turn off the heat and let them cool at least 15 minutes to allow the liquid to thicken.
Put some rice on a plate, some beans on the rice, some onions and additional cilantro on the side with a lime wedge.
NOTE: This is a re-upload. In the original version of this video, I mentioned how rice contains the amino acid methionine, which beans lack. I knew that protein combining was not as important as previously thought, but I didn't know how thoroughly the necessity of it had been debunked, so I removed that section of the video. The Wikipedia article on protein combining has a well-cited section on this topic:
MY COOKING PHILOSOPHY: I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.
BLACK BEAN SOUP is a vegetarian soup that's SO DARN good!
This black bean soup is a vegetarian soup recipe that's humble yet dazzling. It's layered with savory and spicy flavors, and can be made in about 30 minutes.
Black bean soup is a staple recipe in many countries around the world. There are versions from Mexico, Spain, Puerto Rico, and other countries in the Caribbean and Latin America. My recipe is heavily influenced by traditional Cuban black bean soup recipes, but of course, I've tweaked it a bit to my liking!
???? Printable Black Bean Soup Recipe:
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► IN THIS VIDEO:
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► TIMESTAMPS:
00:00 Intro
00:43 Dice the vegetables
02:40 Drain and rinse the black beans
03:08 Saute the veggies and simmer the soup
04:35 Blend a portion of the soup
05:49 Store or freeze the soup for the future
06:28 Garnish the soup with your favorite toppings
07:06 Taste test
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Mexican Inspired Rice and Beans Recipe ???? Healthy One Pot Black Bean Vegan Food (Super Easy)
Let me show you a simple Mexican-inspired rice and beans recipe you and your friends can enjoy.
➡️ Black beans are a good source of fiber, proteins, and vitamins.
Coupling with the fragrant basmati rice, peppers, cilantro, and lemon juice only ensures this meal is both aromatic and healthy at the same time.
The addition of strained tomatoes, cumin, paprika, and cayenne spices gives this dish the flavor we look for in Mexican-inspired meals.
➡️ This dish is for sure one of the easiest, most aromatic, and flavorful meals you could quickly fire up from your kitchen.
You now have one recipe in your back pocket you could go to whenever you need a Mexican-inspired meal or just to have an excuse to open that can of black beans in the back of your pantry.
???? Is there another Mexican-inspired dish you'd like to see me prepare? Let me know in the comments below.
▶️ RECIPE INGREDIENTS: (4 servings approx.)
1 Cup / 200g White Basmati Rice (washed thoroughly with water)
2 Cups / 1 Can (540ml Can) Cooked Black Beans OR Pinto Beans (drained/rinsed)
3 Tablespoon Olive Oil
1 +1/2 / 200g Cup Onion - Chopped
1 Cup / 150g Green Bell Pepper - Chopped
1 Cup / 150g Red Bell Pepper - Chopped
2 Tablespoon Garlic - finely chopped
3/4 Cup / 175ml Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Cumin
1 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper or to taste
1 Cup / 125g Frozen Corn kernels (you can use fresh corn)
1 Cup / 240ml (low sodium) Vegetable Broth **OR AS REQUIRED
✅???? (**NOTE - Sometimes one batch of basmati rice is dried than the other so may require more liquid to cook. SO ADJUST ACCORDINGLY)
Salt to Taste (I have added total 1+3/4 Tsp of Pink Himalayan Salt)
Garnish:
1+1/2 cup / 100g Green Onion - chopped
1/2 to 3/4 cup / 20 to 30g Cilantro (Coriander leaves) or to taste - chopped
OPTIONAL - Lime or Lemon juice to taste (Taste the rice first and ADD ONLY IF IT’S NEEDED, I have added 1/2 tablespoon of lemon juice as I like it a bit sour)
Black pepper to taste (I added 1/2 teaspoon)
Drizzle of extra virgin Olive oil (I have added 1 tablespoon of organic cold pressed olive oil)
▶️ METHOD:
Thoroughly wash the rice - a few times until the water runs clear. Drain 1 can of black beans. Set the rice and beans aside to drain any excess water.
(Use a Wider Pot to cook this dish, the rice will cook more evenly without getting mushy).
To a heated pot add olive oil, onion, red and green bell pepper, salt and fry on medium to medium high heat (depending on the heat of your stove) until the onions and pepper starts to brown. Adding salt to onion/peppers will release it's moisture and help it cook faster, so don’t skip it.
Once the onion starts to brown, add the garlic and fry for about 1 minute or until fragrant. Then add the strained tomatoes, ground cumin, paprika, cayenne and mix well. Add the washed rice, cooked black beans, corn kernels, salt, vegetable broth and mix well. Bring to a boil and then cover and cook on low heat for about 15 minutes or until the rice is cooked (but not mushy).
Uncover and turn off the heat. Add the chopped green onion, cilantro, lemon juice, black pepper, drizzle of olive oil and mix it very gently because rice is very soft at this point and over mixing can cause the rice grains to break.
(NOTE: taste the rice before adding lemon juice and add lemon juice ONLY IF NEEDED)
Cover and let it rest for 5 minutes before serving. This recipe is perfect for meal planning and can be stored in the refrigerator for 3 to 4 days.
▶️ IMPORTANT TIPS:
- Use a Wider Pot to cook this dish, so that the rice can cook more evenly without getting mushy
- Every stove is different so regulate the heat accordingly
- The Cooking time depends on several factors - the type of pot being used, heat of the stove, moisture content of the ingredients etc. so please use your judgement and adjust the cooking time accordingly
- Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so please do not skip it)
- This recipe is for white basmati rice, if you are using a different kind of rice adjust the water accordingly
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Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from classic, traditional, & modern cuisines around the world. I take pride in creating recipes and videos for your best viewing experience. Subscribe for my latest vegan recipes!
Subscribe for my latest vegan recipes!
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Cuban Black Beans and Rice
2 tsp olive oil
1/4 chopped onion
1 1/2 tbsp sofrito (substitution= 1/4 green pepper and small amount cilantro)
if you use the substitution, it is not the same as using soffrito, but I promise your rice will still taste excellent!
1 cup rice (I used jasmine)
1 cup water (yes only one cup)
1 can of black beans 15 oz
spices: 1/2 tsp salt
1/4 garlic powder
cumin
black pepper
oregano
1 bay leaf